Chocolate Cheesecake Cupcakes

Whenever I bake, I send the "leftovers" with Dennis to work. One of his co-workers has asked for "plain" cupcakes or "plain" cheesecake...I told Dennis that I don't do plain. This concoction came together in an attempt to give his friend something close to his "plain" requests.

1 1/2 cups semi-sweet chocolate chips, divided
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup water
2 packages (3 oz. each) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Preheat oven to 350° F. Line 12 muffin cups with cupcake papers. Microwave 1/2 cup morsels in small, uncovered, microwave-safe bowl on high for 45 seconds; stir. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

Combine flour, baking soda and salt in small bowl.

Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended.

Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).

BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy.

Stir in 1 cup morsels.

Spoon batter into prepared muffin cups, filling 1/2 full.

Spoon filling by rounded tablespoon over batter.

Spoon remaining batter over filling.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

4 ozs cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/4 cup cocoa powder

Beat cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Pipe onto cupcakes.

Source: Cupcake:  http://www.verybestbaking.com/recipes/29890/Chocolate-Cheesecake-Cupcakes/detail.aspx
Frosting: http://www.cupcakeproject.com/2008/04/my-favorite-chocolate-cream-cheese.html

Cinnamon Rolls with Cream Cheese Frosting

For the dough:

1 cup warm milk (110 F, 45 C)
2 eggs, room temperature
1/3 cup margarine
1/2 tsp vanilla
1/2 tsp cinnamon
3 1/4 cups all purpose flour
3/4 cup bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp active dry yeast

In the bowl of a stand mixer fitted with a dough hook, pour in the warm milk, yeast and 1 tablespoon of the granulated sugar.

Stir and proof 5 minutes, till it becomes bubbly and frothy. Add sugar, margarine salt, eggs, and 2 cups of all purpose flour and the whole of bread flour, mix well. Start kneading on lowest speed. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. 

Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from the bowl, grease and place it back in the same “almost clean” mixing bowl. 

Cover with plastic wrap. Let rise in a warm place for about 1 hour or until the dough has doubled in size. Punch down dough. On liberally floured large clean surface, roll the dough into a 20 inch by 30 inch rectangle.

For the filling:
1 cup brown sugar, packed
2 1/2 (or 3 tbsp) ground cinnamon
1/3 cup margarine, softened

Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough. 

Dump the brown sugar and cinnamon mix in the middle of the dough, spreading evenly over the surface with your hands, leaving about 1″ untouched around edges. Lightly press the sugar mixture into the margarine using a rolling pin. 

Gently roll into a fairly tight roll, trying to keep the filling inside, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. With a sharp knife, slice into 12 pieces.

For the sauce:
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla

Combine butter and brown sugar in a saucepan and cook until the sugar is dissolved. Remove from heat and add vanilla. Spread the sauce in the bottom of the baking dish and place the roll on top. 

Bake at 350 degrees for 30 minutes.

For the frosting:
3 ounces cream cheese, softened
1/4 cup softened margarine
1 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1 tsp fresh lemon juice

While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 

Once rolls have been removed from the oven, immediately frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Source:  http://www.novicehousewife.com/2012/03/22/cinnamon-rolls-with-cream-cheese-frosting/?like=1

Beer Battered Fish Tacos with Creamy Lime Guacamole

Avocado, halved, pitted, and peeled
1/8 cup sour cream
1 tbsp minced red onion
1 tbsp chopped cilantro
1 1/4 tbsp fresh lime juice
Kosher salt and freshly ground pepper

In a medium bowl, mash the avocados, sour cream, red onion, cilantro, and lime juice. Season with salt
and pepper

1 pound whitefish cut into 2 inch pieces
3/4 cup beer
3/4 cup flour
1/2 tsp salt

Combine flour, salt and your favorite beer. Stir together until smooth (batter will have the consistency of
thickish pancake batter). Add fish pieces to flour mixture. Coat thoroughly. Heat canola oil in a tall-sided
heavy pot/pan over medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total. Remove
from oil and drain on a paper towel. Sprinkle with sea salt.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato
slices, and a large spoonful of shredded red cabbage. Serve with hot sauce and lime wedges.

Lemon Blueberry Cupcakes

Since I had some blueberries in the fridge, I went looking for a cupcake I could make with them.  Found this deliciously light tasting one.

Yield: about 16 cupcakes

INGREDIENTS

For the cupcakes:

¾ cup plus 2 tbsp. all-purpose flour, divided

¾ cup cake flour

1½ tsp. baking powder

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

¾ cup plus 2 tablespoons sugar

Zest of  1 lemon

2 large eggs, at room temperature

1 tsp. vanilla extract

2 tbsp. lemon juice

½ cup plus 2 tbsp. milk, at room temperature

1 cup fresh blueberries

For the frosting: 

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

3 cups confectioners’ sugar, sifted

1 tbsp. freshly squeezed lemon juice

Zest of 1 large lemon

Additional fresh blueberries, for garnish

DIRECTIONS

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 

In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 

With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. 

Using a spatula gently fold the berries into the cake batter. 

Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. 

Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Source:  http://annies-eats.com/2011/05/06/lemon-blueberry-cupcakes/